Plum Pudding

• 6 oz. self-rising flour
• 8 oz. plain bread crumbs
• 1/4 tsp. ground cloves
• 1/4 tsp. nutmeg
• 2 oz. chopped almonds
• 1 lemon rind, grated
• 2 Tbsp. whiskey, rum or brandy
• 12 oz. brown sugar
• 8 oz. melted butter, cooled
• 5 oz. mixed dried fruit
• 4 oz. cherries, quartered
• 1 orange rind, grated
• 3 eggs
• 1/2 pt. cider/Guinness

1. Sift flour; mix in bread crumbs and all dry ingredients.
2. Mix well.
3. Add eggs and melted butter.
4. Mix well.
5. Add whiskey and Guinness and mix well.
6. Turn into fire-proof bowl and cover carefully with greased paper.
7. Place in a pot of boiling water. Water should not come more than half-way up the side of the bowl. Steam for 4 hours.
8. Check water occasionally and add more boiling water as needed.
9. Remove damp cover and cover with fresh greased paper and store in dry place.
10. The pudding improves with age. When ready to eat, heat in microwave or fry with butter in hot pan.
11. Serve with brandy butter.

flour, bread crumbs, ground cloves, nutmeg, almonds, lemon rind, whiskey, brown sugar, butter, mixed dried fruit, cherries, orange rind, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172004 (may not work)